Current advances in the biotransformation of new type sweeteners Rebaudioside D and Rebaudioside M

  • GUO Baodang ,
  • RAO Yijian
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  • (School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2022-06-02

  Revised date: 2022-06-21

  Online published: 2023-04-28

Abstract

Owing to high-intensity sweetness, zero-calorie and advanced organoleptic properties similar to sucrose, natural sweeteners rebaudioside D (Reb D) and rebaudioside M (Reb M), which were isolated from Stevia rebaudiana Bertoni, have been considered as the desired substitute of high-calorie sugars with promising future in food field. Here, the chemical structure, taste, solubility and safety of Reb D and Reb M and the glycosyltransferases involved in the biosynthesis of Reb D and Reb M are reviewed. The protein structure and catalytic mechanism of the glycosyltransferases involved in the biosynthesis of Reb D and Reb M and rational protein engineering based on the protein structure were emphatically reviewed. We expected that this review will provide a guidance for the development and application of Reb D and Reb M.

Cite this article

GUO Baodang , RAO Yijian . Current advances in the biotransformation of new type sweeteners Rebaudioside D and Rebaudioside M[J]. Food and Fermentation Industries, 2023 , 49(7) : 289 -296 . DOI: 10.13995/j.cnki.11-1802/ts.032574

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